Cultural aspects

Burns Night – 25th of January

Robert Burns

• born in Alloway, Ayrshire (1759) to William Burness, a poor tenant farmer, and Agnes Broun

• was the eldest of seven• spent his youth working his father's farm• in spite of his poverty he was extremely well read

(supported by his father)• aged 15 Burns penned his first verse

"My Handsome Nell”

• After the death of his father (1784) Robert and his brother became partners in the farm.

• Robert was more interested in the romantic nature of poetry .

• He had some misadventures with the ladies (resulting in several illegitimate children, including twins to the woman who would become his wife, Jean Armour).

• Robert planned to escape to the safer, sunnier climes of the West Indies.

• At the point of abandoning farming, his first collection "Poems- Chiefly in the Scottish Dialect - Kilmarnock Edition" (a set of poems essentially based on a broken love affair) was published.

• This, together with pride of parenthood, made him stay in Scotland.

• He moved around the country, eventually arriving in Edinburgh, where he mingled in the illustrious circles of the artists and writers.

• In a matter of weeks he was transformed from local hero to a national celebrity

• Jean Armour's father allowed her to marry him• The last years of Burns' life were devoted to

penning great poetic masterpieces. (The Lea Rig, Tam O'Shanter, A Red, Red Rose)

• He died aged 37 of heart disease exacerbated by the hard manual work he undertook when he was young. His death occurred on the same day as his wife Jean gave birth to his last son, Maxwell.

• On the day of his burial more than 10,000 people came to watch and pay their respects. However, his popularity then was nothing compared to the heights it has reached since.

• On the anniversary of his birth, Scots both at home and abroad celebrate Robert Burns with a supper, where they address the haggis, the ladies and whisky. A celebration which would undoubtedly make him proud.

A Red, Red Rose by Robert Burns

My love is like a red, red rose  

That’s newly sprung in June :

My love is like the melody  

That’s sweetly played in tune

As fair art thou, my bonnie lass,   So deep in love am I :And I will love thee still, my dear,  Till a’ the seas gang dry.

Till a’ the seas gang dry, my dear,  And the rocks melt wi’ the sun:And I will love thee still, my dear,   While the sands o’ life shall run.

And fare thee weel, my only love,  

And fare thee weel a while !

And I will come again, my love,  

Thou’ it were ten thousand mile

http://www.contemplator.com/scotland/redrose.html

www.chivalry.com/cantaria/sounds/red-red-rose.mp3

Burns Supper

Burns Suppers have been part of Scottish culture for about 200 years as a means of commemorating the Scottish best loved bard. And when Burns immortalised haggis in verse he created a central link that is maintained to this day. The ritual was started by close friends of Burns a few years after his death in 1796 as a tribute to his memory. The basic format for the evening has remained unchanged since that time and begins when the chairman invites the company to receive the haggis.

The menu

• Cock-a-leekie soup

• Haggis warm reeking, rich wi' Champit Tatties, Bashed Neeps

• Tyspy Laird (sherry trifle)

• A Tassie o' Coffee

The ingredients

One Haggis, Marris Piper (or similar that is good for mashing) potatoes and a turnip.

A reasonable sized haggis will feed 3-4 people, allow 2-3 potatoes per person and as much turnip as you think your guests will be able to handle.

How to do it

• Put the Haggis in a large pan of water and boil for 45mins. Using the lid is a good idea. Turn from time to time to ensure even cooking.

Chop the turnip and put in a pan to boil. Turnip takes longer than spuds to cook.

A little later put the peeled and halved potatoes on. Add some salt.          

The potatoes should be ready first. Drain them and add a little butter, more salt if required and mash.

The potatoes should be ready first. Drain them and add a little butter, more salt if required and mash.

After about 25 minutes the turnip will be soft and ready. Drain and mash. Turnip is quite sweet so there's no real need for salt or butter.

When the haggis is ready slice its belly open and have a good sniff. Burns wrote something about this:

Fair fa' your honest, sonsie face,Great chieftain o the puddin'-race!Aboon them a' ye tak your place,Painch, tripe, or thairm:Weel are ye wordy of a graceAs lang's my arm.

Serving up is easy. Take the pots and the haggis to the table and let the supper begin.

More links...

• www.robertburns.org/works/43.shtml

• http://www.bbc.co.uk/scotland/events/burns/